After having so much fun and success with Rosie Daykin’s ‘Butter Celebrates’ cookbook, I decided to buy her first cookbook, ‘Butter Baked Goods’, and try it out. Morning Glory Muffins were the first on my list of things to make. They turned out well and they freeze well too. The recipe says it makes 12 but I got 17 muffins.

Morning Glory Muffins

2 1/2 cups all-purpose flour

1 3/4 cups granulated sugar

1 tablespoon cinnamon

2 teaspoons baking soda

2 cups grated carrots, about 3 carrots

1 cup sultana raisins

1 cup unsweetened shredded coconut

1 cup chopped pecans

1 large apple, peeled, cored and grated

4 large eggs

1 cup vegetable oil

1 tablespoon pure vanilla

Preheat the oven to 350 degrees. Line your muffin tin with paper liners.

In a large bowl, combine the flour, sugar, cinnamon, baking soda, carrots, raisins, coconut, pecans and apple and mix well. In a separate bowl, whisk together the eggs, oil, and vanilla.

Add the liquid ingredients to the dry ingredients and mix until just combined. Use the ice cream scoop to divide the batter evenly between the paper liners.

Bake in the preheated oven for 35 minutes or until a wooden skewer inserted into the center comes out clean. Remove from the oven and allow the muffins to cool slightly in the pan, then transfer to a wire rack to cool completely. Or, enjoy warm with some butter!